The cold chain is responsible for the preservation and transportation of perishable foods in
the proper temperature range to slow biological decay processes and deliver safe and high …

Minimally processed vegetables (MPV) are economically important commodities due to a
combination of factors such as convenience, healthiness and desirable sensory …

The chloroform and ethanol extracts of seeds and leaf of Moringa oleifera were investigated
for antimicrobial activity against some selected food–borne microorganisms as a first step in …

Sales of minimally processed vegetables and packaged fruits are rapidly increasing thanks
to their image of convenience and healthiness. In this paper, consumer perception and …

Shelf-life of food products can be regarded as the period of time during which a product
could be stored until it becomes unacceptable from safety, nutritional, or sensory …

Shelf life of fresh fruits and vegetables is greatly influenced by environmental conditions.
Increasing temperature usually results in accelerated loss of quality and shelf-life reduction …

This paper covers an exhaustive review on advances in minimal processing of fruits and
vegetables. The review includes an exclusive discussion on production chain of minimally …

When fresh-cut fruit and vegetables are subjected to pressurized argon treatments, the
argon gas dissolves into water and forms clathrate hydrates which ultimately lead to …

Microbial shelf life refers to the duration of time during which a food product remains safe for
consumption in terms of its microbiological quality. Predictive microbiology is a field of …

The application of Grapefruit Seed Extract (GSE) as a sanitizer for reducing the populations
of human bacterial pathogens on whole and fresh-cut green vegetables was investigated …